• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

• Guide the Contracting Officer Representative (COR) on resolving noncompliance issues and implementing corrective actions effectively.
• Provide guidance to dining facility staff on the proper care, use, and maintenance of food service equipment to maintain efficiency.
• Advise on equipment upgrades and modernization efforts to enhance dining facility functionality.
• Analyze statistical data to compile quarterly Food Cost and Feeding Strength Summary Reports for program oversight.
• Inspect food preparation processes to verify meal quality, progressive cookery, and plate waste management.
• Conduct compliance evaluations of dining facilities to ensure adherence to contractual, regulatory, and operational standards.

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• May perform as short order grill cook and/or assist the cook in the preparation of lunch or dinner meals.
• Performs a limited variety of tasks, such as grilling foods to order, i.e., hamburgers. pancakes, bacon, eggs, etc.
• Select food items to be served and ensures their freshness.
• Takes direct customer orders or ticket orders from waitresses ensuring items are cooked to order, served using authorized portion controls and presented in an appetizing manner.
• Watches items, regulating temperature and turning to avoid burning.
• Assists/ or prepares simple items such as sandwiches, soups, salads.
• Measures and weighs ingredients according to simple recipes or as directed.
• Places cooked food on serving, dishes, steam or food carts.
• Ensures group orders are served simultaneously.
• Keeps grills, stoves, refrigerators and working areas in a neas and clean manner in accordance with safety and sanitation regulations.
• Notifies supervisor of items needed in order to maintain stock.
• May be required to assist in taking inventory.
• May be required to collect money, operate a cash register and prepare necessary documentation for cash fund accountability.
• May be required to occasionally perform other duties within the facility and or as assigned.

• Assures that projects are inspected for quality, timelines, and customer satisfaction through the proper use of resources, including contracts.
• Coordinates construction management and inspection. Establishes, plans, coordinates, and executes inspection, quality assurance, and technical management control activities for all projects.
• Coordinates the development of scopes of work, requirements, designs, schedules, and budgets for assigned projects ranging from small locally funded projects to Construction of Facility (CoF) projects.
• Manages assigned projects and communicates with the customer involving a full range of engineering and construction disciplines, across all project phases (concept, requirements, design, construction, activation/closeout).
• Monitors and evaluates the status of all assigned work including design and construction cost, quality, and schedule.
• Performs review of drawings and specifications from multiple engineering disciplines during project design review cycles.
• Provides technical expert guidance to clients, peers, and management in developing work packages, facility work requests, and Construction of Facility (CoF) projects.
• Uses pre-project planning techniques, such as the Project Implementation checklist, to identify all project requirements and mission relatedness of major projects prior to initiating project design.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Duties described below are at the highest grade advertised. Duties assigned at lower grade levels will be of more limited scope, performed with less independence and limited complexity; duties will be commensurate with the grade of selected employee.
• Contribute to the requirements definition for hardware and/or software development, taking into account integration and operational needs and constraints while assessing options for verification of the requirements.
• Provide subject matter expertise in the development of flight hardware and/or software for flight systems, payloads, and/or vehicles.
• Assist with the preparation of test processes, ground support equipment, test operations, and data analyses towards the verification and certification of flight hardware and/or software.
• Participate in the operations and maintenance of flight systems, payloads, and/or vehicles including cost analyses, performance evaluation, sustainability, problem resolution, repairs or upgrades, and obsolescence planning.
• Use professional judgment to manage projects, systems, payloads, and/or vehicles to support Center program and Agency goals.
• Apply critical inquiry, problem solving, and engineering methodology to complete assessments, make recommendations, and resolve issues.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Manage aerospace flight hardware or software system design, development, analysis, and test activities for flight systems, payloads, or vehicles.
• Create the requirements definition for hardware and/or software development, taking into account integration and operational needs and constraints while also assessing options for verification of the requirements.
• Manage and guide the development of system requirements, concepts, resource requirements, and schedules.
• Prepare test processes, ground support equipment, test operations, and data analyses for the verification and certification of flight hardware and/or software.
• Conduct the operations and maintenance of flight systems, payloads, and/or vehicles including cost analyses, performance evaluation, sustainability, problem resolution, repairs or upgrades, and obsolescence planning.
• Provide expertise and leadership to technical teams in order to overcome difficult and complex technical, project, and organizational problems using innovative and original approaches.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Oversee development of the design and execution of complex projects with multiple subsystems, services, capabilities, or products that support NASA missions, functions, programs, or projects.
• Advise on theories, principles, practical concepts, processes, and systems related to engineering design, analyses, standards, and techniques in support of a variety of programs, projects, initiatives, Center and Agency missions.
• Monitor and maintain surveillance over projects, hardware and/or software development, or test systems development as a general engineer, in areas like technical management, facility systems, and space flight hardware.
• Plan, guide, coordinate, and manage work engaged in accomplishing technical functions which may include planning, research, design, development, test and evaluation, cost analyses, and project management.
• Provide expertise and leadership to technical teams in order to overcome difficult and complex technical, project, and organizational problems using innovative and original approaches.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

• Duties described below are at the highest grade advertised. Duties assigned at lower grade levels will be of more limited scope, performed with less independence and limited complexity; duties will be commensurate with the grade of selected employee.
• Contribute to the design and execution of complex projects with multiple subsystems, services, capabilities, or products that support NASA missions, functions, programs, or projects.
• Generate and apply theories, principles, practical concepts, processes, and systems related to engineering design, analyses, standards, and techniques in support of a variety of programs, projects, initiatives, Center and Agency missions.
• Manage projects, develop hardware and/or software, or develop test systems as a general engineer, in areas like technical management, facility systems, and space flight hardware.
• Perform multiple functions which may include planning, research, design, development, test and evaluation, cost analyses, and project management.
• Use established criteria and professional judgment to manage projects and/or tasks to support Center program and Agency goals.
• Foster a culture of engagement, diversity, inclusiveness, excellence and innovation. Champion NASA's commitment to Diversity, Equity, Inclusion and Accessibility to create an environment that promotes a commitment to safety, integrity, and teamwork.

Major Duties and Responsibilities

Food Preparation and Service

• Performs a full range of sheet order and banquet cooking by preparing and cooking items that require little or no assistant from the Chef.
• Weighs, measures, and assembles ingredients for regular and modified menu items
• Operates a variety of kitchen equipment using gas, electricity, steam or other heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures avoid personal injury and damage to the equipment
• Working with customers and taking food orders.
• Performs other duties as assigned.